What makes the perfect sandwich?In this episode of Chef’s Day Off, Marcus and Chef Matthew Dolan go deep on the simplest, most iconic pairing in food history: bread and meat. From sourdough legend Azikiwee Anderson at Rize Up Bakery to Wagyu breakdowns at The Butcher Shop by Niku with Guy The Butcher, they explore what elevates a sandwich from basic to unforgettable. Chef defends the purity of a cheeseburger. Marcus argues for tortas, Cubanos, and roast beef with horseradish mayo. They debate mayo, ketchup, tomato seasonality, balsamic trends, patty melts, and whether cutting a burger in half is a personal offense.Plus:• The true ratio of meat to cheese• How to build a sandwich so every bite tastes perfect• Why ribboning your meat changes everything• The biggest mistakes people make with condiments• A little sandwich history you didn’t ask for Then it’s on: they go head to head in the kitchen.If you love burgers, roast beef, banh mi, or a properly constructed hero, this one’s for you.

Season two of Chef’s Day Off kicks off with a deep dive into one of the most misunderstood proteins in home cooking: fish. Marcus from Star 1013/iHeartRadio and Executive Chef Matthew Dolan of 25 Lusk in San Francisco break down how to buy fish, what to ask your fishmonger, and how to cook it confidently without overthinking it. From salmon skin and rock cod to whole fish on the grill and why stuffing a fish is mostly for Instagram, this episode is about stripping away fear, wasting less, and letting great ingredients speak for themselves. Plus, Chef Dolan shares hard-earned lessons, strong opinions, and stories that explain why he literally wrote the book on fish.

We were clearing out the hard drive as we continue to produce Season 2 and we discovered a yet-to-be-published gem. Call it the "Lost French Fry Episode." Marcus and Chef Matthew go all in on why fries hit so hard, the science behind potato happiness (there is a reason we love them), and which cuts actually deliver. They break down toppings, poutine philosophy, and the chef-level method for making PERFECT  fries at home.Parboiling, drying, starching, freezing, air frying, shallow frying: t’s all here. A full, step-by-step guide straight from the kitchen at 25 Lusk righ to your house.

Bananas Foster: part dessert, part pyrotechnics. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into the story behind this New Orleans classic, why it’s flambéed, and how to make it at home without torching your kitchen. They cover the origin at Brennan’s in the French Quarter, the science of sugar and fruit, why bananas need just the right ripeness, and how other fruits (cherries, peaches, plums, apples) can swap in for a twist. Chef shares pro tips on getting the flames right, while Marcus… mostly tries not to set himself on fire. Pair it with ice cream, waffles, or even beer (yes, beer), and you’ve got a show-stopping dessert.Executive Producer: Terry Fung, Rickhouse Media

Mac and cheese: comfort food, kid favorite, and apparently the cause of Marcus’ cooking anxiety. In this episode of Chef’s Day Off, Marcus and Chef Matthew dive into what makes the perfect mac and cheese. From smooth, creamy cheese sauces (and why they go grainy) to beer vs. wine in the base, boxed grated cheddar vs. “real cheese,” and whether nut milk belongs anywhere near the pot, no angle is off-limits. Chef drops pro tips like protecting breadcrumbs with a little cheese, why the broiler might ruin your dish, and why burnt edges are secretly delicious. Grab a fork, because this one’s cheesy in the best way. Executive Producer Terry Fung, Rickhouse Media

Stocks and broths sound fancy, but they start the same — bones, water, and a simmer — until one takes a left turn and the other a right. In this episode of Chef’s Day Off, Marcus and Chef Matthew break down the real difference between a stock and a broth (and where the sexy term “bone broth” actually fits). You’ll learn why cold water matters, why bitterness is the enemy, how long to simmer fish, chicken, and beef bones, and why parsley stems might be your secret weapon. Plus, what not to do (boiling, oversalting, or cooking for two days straight). It’s funny, it’s nerdy, and it’s everything you need to know before you grab that ladle.

Hot dogs aren’t just ballpark food — they’re a cultural obsession. In this episode of Chef’s Day Off, Marcus D. Najera from iHeartRadio San Francisco (The Marcus and Corey Morning Show) and Chef Matthew Dolan (25 Lusk, Food Network regular, cookbook author) go all in on America’s favorite guilty pleasure. From cheese dogs and bacon-wrapped Sonoran street dogs, to the legendary Seattle dog, Chicago-style purism, and even pigs in a blanket with champagne — nothing is off-limits. They swap stories, debate ketchup vs. mustard, and confess their surprising favorites (spoiler: corn dogs and cream cheese both make the list). Grab a seat, grab a dog, and join the fun.

Leftovers don’t have to be sad. In this episode of Chef’s Day Off, Marcus D. ("Marcus and Corey" on iHeartRadio) and Chef Matthew Dolan (25 Lusk, Food Network regular, cookbook author) explore how to turn “what’s in the fridge” into something worth bragging about. From comforting soups like congee and ham bone & white bean, to crispy taquitos, leftover pizza breakfasts, and even breakfast burrito hacks — it’s all about saving money, reducing waste, and eating better. Plus, a real talk on food insecurity, food waste, and how small changes at home can make a big impact.

Level up every meal with just four sauces. In this episode of Chefs Day Off, Chef Matthew Dolan breaks down the essential set you actually need: a bright, balanced vinaigrette, a versatile red pasta sauce, a proper Hollandaise (plus the exact fix if it breaks), and a fast pan sauce you can riff on for chicken or pork. Clear rules, chef tips, and no fluff—so you can cook restaurant-quality food at home tonight. What you’ll learn• The ratio for a perfect vinaigrette that won’t separate• A weeknight red sauce that doubles as a base for bolognese or shakshuka• Hollandaise fundamentals—and how to rescue a broken sauce in minutes• A pan-sauce formula from fond to finish for chicken or porkDownload the podcast• iHeartRadio: https://www.iheart.com/podcast/1333-chefs-day-off-288394978

Why does restaurant food taste so much better than what you make at home? In this episode of Chef’s Day Off, Michelin-starred chef Matthew Dolan and radio host Marcus D. go deep on the holy trinity of seasoning: salt, pepper, and acid. You’ll learn why salt is greedy and thirsty, how pepper adds more than just heat, and why a splash of vinegar or citrus can make or break a dish. Plus: the truth about kosher salt, the danger of pre-ground pepper, and why chef-level seasoning starts with tasting as you go. Whether you're cooking steak, marinara, or compote for Sunday crepes, this episode gives you the exact how, why, and when to season like a pro. Takeaways include:When to salt meat for the best resultsWhy kosher salt beats Himalayan in cookingHow to fix a dish with too much vinegarPepper as a floral finish—not just heatThe worst seasoning sin (hint: pre-made spice blends)🎧 Hosted by @itsmarcusd of Star 101.3 (iHeartRadio SF) and Chef Matthew Dolan of 25 Lusk.📍 Recorded in San Francisco, CA